If you’re craving comfort food, homemade chicken pot pie is your answer! This completely from scratch recipe is simple to prepare, features a double crust, and nourishes the soul. For step-by-step photos, scroll to the bottom of this page.
When I’m craving a meal that’s truly comforting, this double crust chicken pot pie recipe hits the spot. It satisfies the soul—and, is surprisingly simple to throw together. We’ll use my favorite homemade pie crust recipe (it’s not just for Thanksgiving pies after all!) for a sturdy crust on the bottom and a golden brown, flaky cloak on top. In between the pie crust layers is a mixture of chicken and veggies topped with a creamy, rich white gravy that is flavored with a little cooked onion, salt, pepper, and thyme. Let’s get started!
This Homemade Chicken Pot Pie Is:
- Satisfying + comforting
- 100% homemade
- Simple to prepare
- Perfect for when you have veggies and meat to use up
- A delicious make-ahead recipe
- Customizable—use your favorite meats and vegetables
Overview: How to Make Double Crust Chicken Pot Pie
For the full recipe and lots of step-by-step photos to walk you through the process, scroll to the bottom of this page.
- Prepare the pie crust and let it chill for at least 2 hours.
- Boil the chicken, carrots, and celery.
- Make the gravy. Cook down the onion with butter and garlic. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half.
- Divide the pie dough in half. Roll out one half into a 12 inch circle. Carefully place into your pie dish.
- Fill the crust-lined pie dish with the chicken and vegetable mixture. Add the peas, then pour the gravy over the top.
- Roll out the second half of pie dough into a 12 inch circle. Use this pie dough to cover the pie. Seal and crimp the edges, then slice a few small slits in the top crust.
- Brush the top and edges with a beaten egg.
- Bake until golden brown.
Craving a different variation? This biscuit vegetable pot pie isn’t your typical classic pot pie recipe, but it’s quicker and easier. Or for a single crust variation try this turkey pot pie recipe.
Chicken Pot Pie Variations
- Pie Crust: I love using my homemade pie crust recipe for today’s chicken pot pie. Using a combination of butter and shortening yields the flakiest, most tender and buttery crust. For a pie crust made without shortening, try my all butter pie crust. Store bought pie crust or even puff pastry also work!
- Meats: Turkey works wonderfully instead of chicken. If using precooked meat, simply skip the boiling and cook the carrots and celery with the onion and butter.
- Vegetables: Try adding corn (frozen or fresh) when you add the peas. Feel free to add 1 diced Yukon gold potato; cook until soft with the onion and butter. You can also throw in a cup of sliced mushrooms—add them when you cook the onion and butter. I wouldn’t add ALL of these veggies, though, as there isn’t enough gravy for it all. Stick to 2 cups of veggies + 1 potato or less. (Onion doesn’t count!)
- Spices: Taste and season this pot pie how you like! Try adding fresh chopped parsley, a pinch of celery seed, or even a little rosemary (my favorite). As long as there is salt and pepper (definitely thyme too), the extra seasoning in the pot pie is up to you.
Double Crust Chicken Pot Pie
- Prep Time: 2 hours, 50 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours, 25 minutes
- Yield: serves 8
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This double crust chicken pot pie is perfect when you’re looking for comfort food and don’t have all the time and energy in the world to whip it up! Make sure you check out the step-by-step photos at the bottom of the page, as well as my notes at the end of this recipe.
Ingredients
- 1 recipe homemade pie crust*
- 1 pound skinless boneless chicken breast, cubed
- 1 cup (about 130g) sliced carrots (about 2 carrots)
- 1/2 cup (about 40g) sliced celery (about 1 stalk)
- 1/3 cup unsalted butter
- 1/3 cup chopped onion
- 1 teaspoon minced garlic
- 1/3 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 and 3/4 cups chicken broth (I recommend reduced sodium)
- 2/3 cup half-and-half*
- 1 cup (125g) frozen peas
- 1 large egg, beaten
- optional: sprigs of fresh thyme for garnish
Instructions
- Prepare the pie crust as directed in my pie crust recipe, including chilling for at least 2 hours. I usually make the crust the night before. The pie crust recipe makes 2 crusts and you’ll be using both crusts.
- In a large saucepan, combine chicken, carrots, and celery. Add water to cover and boil for 12 minutes. Remove from heat, drain, and set aside.
- In a large skillet, cook the butter, onions, and garlic over medium heat, stirring occasionally. Cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. I simmer mine for 10 minutes. You want it to be a very thick gravy; simmer longer if necessary. Taste and add more seasonings if you prefer. Sometimes I add more thyme. Remove from heat and set aside.
- Preheat oven to 425°F (218°C).
- After the pie dough has chilled: On a floured work surface, roll out 1 half of the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of dough and discard. Place the chicken mixture on top. Top with frozen peas. Pour gravy over top. Roll out 2nd half of pie crust dough just as you did the first. Cover the pie with the 2nd crust and trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With a small and sharp knife, slice a few small slits in the top crust for steam to escape. Using a pastry brush, brush crust and edges with beaten egg.
- Bake for 32 – 38 minutes, or until crust is golden brown. I use a pie crust shield to protect the edges from browning too much too soon. Cool for 10 minutes before serving. Makes amazing leftovers– the filling is so thick on the next day! Reheat as desired. Leftovers keep well in the refrigerator in an airtight container for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Filling and gravy can be prepared 1 day in advance, cover and chill in the refrigerator. Assemble, fill, and bake the next day as directed. The pie crust dough can be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using. The unbaked OR baked pot pie freezes well for up to 2-3 months. Allow to thaw overnight in the refrigerator and bake as directed or bake to warm through.
- Pie Crust: Two 9-inch frozen (and then thawed) store-bought pie crusts are just fine instead of homemade. Puff pastry works too.
- Cream: Heavy cream or whole milk works instead of half-and-half to make an extra rich filling. I wouldn’t use lower fat milks; the gravy will be too thin.
- Filling Variations: This is a wonderful recipe if you have extra meat or leftover veggies to use up. Turkey works wonderfully instead of chicken. You can use precooked meat. Simply skip the boiling and cook the carrots and celery with the onion and butter. Add some corn (frozen or fresh) when you add the peas. Feel free to add 1 Yukon gold potato, diced. You can cook them until soft with the onion and butter. Mushrooms are great too; you can add 1 cup sliced mushrooms when you cook the onion and butter. I wouldn’t add ALL of these veggies though as there isn’t enough gravy for it all. I don’t recommend going over 2 cups of veggies + 1 potato. (Onion doesn’t count!)
- Spices: Feel free to add fresh chopped parsley, a pinch of celery seed, or even a little rosemary. As long as there is salt and pepper (definitely thyme too), the extra seasoning in the pot pie is up to you. Taste and season how you like!
Keywords: chicken pot pie
As directed in the recipe above, place chicken, celery, and carrots into your pot. Fill with water to cover. Boil for 12 minutes.
As directed above, in a skillet or separate pan, cook down the onion with some butter and minced garlic. Whisk in spices, flour, chicken broth, and half-and-half to make a thick white gravy.
As directed above, roll out homemade pie crust to fit into your 9-inch pie dish (a 9-inch square baking pan works too). Fill with the chicken and vegetable mixture, then top with frozen peas. I add the frozen peas at this point because they lose their vibrant green color when cooked with the chicken in the first step.
Top with creamy gravy, then the other rolled out pie crust. Cut holes in the top to release some steam, crimp down the edges, add the egg wash, and bake!
This recipe is really, really delicious. I didn’t use the pie crust idea but I used the biscuits from your Biscuit Vegetable Pot Pie Casserole recipe. A great combo – my husband’s new favourite!
★★★★★
I only have 1/2lb of left over chicken. Should I use only 1 crust and cut the recipe in half? Thank you.
Hi Janet, you can add more vegetables or even potatoes in place of the chicken, and keep the recipe the same otherwise. Hope you enjoy it!
Hi, I was wondering if there is enough pie crust to line a muffin tray to make mini chicken pot pies. I would also like to know if and how this would effect the cooking time if you know. Thank you!
Hi Amanda, yes, you can use this crust to make mini pot pies! We’re unsure of the exact bake time and yield. Bake time would be a bit shorter. Let us know if you give it a try.
Absolutely fantastic recipe. I used lard in the crust, added some additional frozen vegetables, and baked the pie for 36 minutes. My family loved it.
★★★★★
Double the pie crust recipe for a 9×13 pan, as we didn’t have enough crust to fully cover the pie, but don’t double the filling. Cook time is about the same. Delicious.
★★★★★
First off, love your site, one of my go to’s for baking.
During the pandemic I discovered baking instead of just cooking my normal Cajun fare.
OMG, I love pot pie and this was THE most amazing pot pie I have ever had. Your crust recipe is amazing!!! Can’t wait to use it for blueberry or blackberry pie. Followed the recipe exactly except the only seasoning I used was black pepper and my cajun seasoning, plus a rich chicken stock.
Thank You, my wife absolutely loves it, the crust OMG, so flaky, just amazing!!!
jason
★★★★★
I have made this countless times and it is ALWAYS a hit. I think adding mushrooms should be a requirement, though 🙂 I make 1.5x the recipe and bake in a 9×13. Bake time is usually ~38 minutes. My only complaint is that it is eaten too fast, and there are never enough leftovers.
★★★★★
Have made it twice. I did use a refrigerated crust and was still Fantastic.
★★★★★
Run to your kitchen and make this. This was THE MOST DELICIOUS pot pie I’ve ever had! I added kale and a sprinkle of curry powder. Everything else was as written. I’m so glad I found this recipe – THANK YOU.
★★★★★
This is delicious! I used to think I had a great recipe but got tired of it and tried yours. Yours is better! Only changes I made were I poached the chicken breasts whole and cooked the celery and carrot in the broth separately, also used half the pepper and it was just right for my taste. This is my new CPP recipe after 20 years. Thank you Sally!
★★★★★
Best recipe ever! My husband claimed he didn’t like pot pie until he tried this!
I was curious if I doubled the recipe if it could be baked in a 9×13 dish? Or if there is an easier way to double this than two pie pans.
★★★★★
Hi Chelsea, We haven’t tested this recipe in that size but other readers have reported success in a 9×13 inch pan. Doubling the recipe will make a very generous amount– it will definitely fill a 9×13 inch casserole dish and you may even have a little leftover for a mini pie! We are unsure of the exact bake time needed but let us know if you try it!
Hi Sally, making this for the 1st time today – I know it’s prob not preferred, but for veggies, all I have is frozen mixed veggies (corn, carrots, peas). Should I defrost/cook veggies first, or can they bake frozen? Thanks!
Hi Joni, If using frozen vegetables you do not have to defrost first, but your bake time may be longer. Let us know if you give it a try!
Thanks so much, I’ll post the results!
So delicious. Your all butter pie crust is my go to now, and using Irish butter has made it so much better – much easier to handle and yummier.
I did everything as directed – added some potato as mentioned in the options. So tasty – but the gravy lumped at the top and didn’t melt into the rest of the pie. Perhaps I made it too thick? I’m going to make some more to serve on the side with the rest. But wondering what else might have gone wrong….
★★★★★
This was absolutely delicious! I added some fresh fennel with the veges and mushrooms. I used chicken thighs and poultry seasoning instead of the thyme. This was really amazing!
★★★★★
This was absolutely delicious! I added some fresh fennel and used chicken thighs and poultry seasoning instead of the thyme. Oh his was really amazing!
★★★★★
Loved the recipe, worked perfectly even using store bought crust. Love all you recipes.
★★★★★
If I par baked the bottom crust, can I then add the filling and top crust and refrigerate it to bake later in the day?
That shouldn’t be a problem!
This is the best chicken pot pie recipe I’ve ever used. Making it again for the first time this season and we cannot wait!
★★★★★
Hi there! So just for clarification, the pot pie can be made as per instructions, and then frozen until ready to bake? My dad loves this chicken pot pie so much he has asked me to make him one for christmas for him to stick in the freezer!
Hi Julie, correct! The unbaked OR baked pot pie freezes well for up to 2-3 months. Allow to thaw overnight in the refrigerator and bake as directed or bake to warm through.
Followed the recipe exactly. Including homemade pie crust. Perfection! Sooo good!! Thank you, Sally.
This is absolutely perfect. Scrumptious! Thank you for the clear instructions on the butter crust (via link). I’m feeling so much more confident about my crusts. I made filling and crust on Saturday and put the pie together today for a requested birthday dinner. It was a hit all around.
★★★★★
SO good. I roasted chicken legs for this (they were on sale). My only suggestion is that if you’re going to go to the time and trouble to make this – make one for the freezer too. You will definitely want this again ;-). Now I have one set aside for Mama’s night off! Thanks Sally – gorgeous!
★★★★★
Very good recipe. Although I used leftover turkey instead of raw chicken, I love that you don’t have to wait for leftovers and can make this any time the craving hits. I also used your pie crust recipe (with lard instead of shortening); excellent recipe. Reheats nicely too. My husband and I really enjoyed this. Thank you.
★★★★★
Love this recipe! The crust is flaky and flavorful and the gravy is so delicious. I like to use cut-up rotisserie chicken for the filling.
Hi Sally,
Can you use this recipe with potatoes instead of chicken? Or will the potatoes soak up the juices and dry out the pie?
Hi Sage, you can make this pot pie vegetarian by adding your favorite veggies or potatoes instead of chicken. Let us know how it goes!
Hi Sally,
Would I need to alter the recipe for a 25 x 4 cm pie dish?
You shouldn’t have to.
Can I make this in the morning and refrigerate and cook that evening or will it make the bottom crust soggy
Hi Maggie, see recipe notes for make ahead options — there are a few that might work for you!
This was delicious! I used cooked chicken and 1/2 c heavy cream plus 1/4 c whole milk; otherwise prepared as written. Positive reviews from all family members, ranging in age from 27-91 years old.
★★★★★
Such an amazing recipe! Perfect weekend dinner as it does take of effort to create. Well worth it!
★★★★★
Fabulous! Flaky crust, delicious filling, this will be my go-to recipe for sure. Thank you!
★★★★★
I agree. I made this and my family and neighbors were demanding recipe. Usually, I like Chicken Pot Pie but I love this one. I did substitute poultry seasoning for thyme and it is fantastic. Highly recommend!
★★★★★
Hi Sally! Just wondering if I cooked this to give to someone and how would they reheat it?
Thanks!
Whitney
Hi Whitney, once it’s fully cooked you can reheat on 350 degrees until heated through — about 25 minutes or so.